Shrimp Paella

Shrimp Paella

15
MRS MEGS 0

"This is a simple paella that is fast and tastes great. I even got my kids to eat it."
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Ingredients

30 m servings 199 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
  3. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.

Reviews

15
  1. 20 Ratings

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Most helpful positive review

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

Most helpful critical review

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). ...

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy ...

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). ...

Excellent recipe, tastes great with a little red onion, kosher salt & cracked pepper!!!!!

Very Bland.

Only had some "Spanish" rice mix for this, so used it, and added some cumin because of that. It was a little soupy the first time, but tasted great; the leftovers were the perfect texture! So...

this was just okay, the sauce had an odd taste to it.

I made this with tumeric instead....a 12 serving option needs 2 1/4 tsp.

made this for the first time and its fab. tkx so much. I added some frozen mixed Mexican vegies.